APITA BUNSIRI
POSTHARVEST TECHNOLOGY CENTER, FACULTY OF AGRICULTURE AT KAMPHAENG SAEN
KASETSART UNIVERSITY, KAMPHAENG SAEN CAMPUSNAKHON PATHOM 73140 THAILAND e-mail : rdiyep @ku.ac.th
3rd MAY 2017
POSTHARVEST MANAGEMENT FOR EXTENDING SHELF LIFE OF
PERISHABLE CROPS
http://postharvest.ucdavis.edu/Commodity_Resources/Fact_Sheets/Produce fact sheet
http://ucce.ucdavis.edu/files/datastore/234-1450.pdfSmall-Scale Postharvest Handling Practices: A Manual for Horticultural Crops (4th Edition)
http://www.ifoam.bio/sites/default/files/ifoam_norms_version_july_2014.pdfThe IFOAM NORMS for Organic Production and Processing Version 2014
To reduce postharvest losses of fresh produceExtend Storage Life / Shelf Life
Reduce garbage / wasteValue added
APITA BUNSIRI 3-05-2017
Why do we NEED to learn about
‘Postharvest Management For Extending Shelf Life Of Perishable Crops’?
Market and consumer requirement: Quality /Safety/ Health/ Environment
Increase income for the low standard produce: Defect /Size/ Color
Problem of Postharvest Losses
Food Safety: Physical, chemical and biological contaminations
Mechanical / Physical Damages : Handlings
Physiological deterioration
Rotting from diseases and insects
Diseases & insects Environment
Host(Fresh
Produce)
Disaster / accident : Flooding, protest, freight cancelling APITA BUNSIRI 3-05-2017
HARVESTCURING
WASHING
SORTING / GRADING / SIZING
TRIMMINGPEST CONTROL
PACKAGING
STORAGE
PRECOOLING
RIPENING
TRANSPORTATION
MARKET PLACEPOST
HA
RVES
T H
AN
DLI
NG
SY
STEM
Consequently, every step from harvest, through packing and transportation, to the consumer can help to maintain that initial level of quality.
APITA BUNSIRI 3-05-2017
Farm
1 harvested plant from 1 seedCost investment- seed/seedling- fertilizer/pesticide control- labour- electric/fuelEtc.
Loss occurs all the time from the farm to fork
Harvest
Packing
Market/Consumer
Transporation
APITA BUNSIRI 3-05-2017
Types of organic producebought from the market reported on June 30,2016
Total weight (g) Fruit Weight (g)Good Bad
Fruit Weight (%)Good Bad
Kiffir lime leaf 1,000 240 760 24 76
Lemongrass 2,000 1,096.50 903.50 55 45
2,000 1,200 800 60 40Kang kong(Water convovulus)
Okra 800 560 240 70 30
Yard long bean 5,633.76 3,620 2,013.76 64.26 35.74
Chilli 300 263.96 36.04 88 12
Oyster mushroom 2,000 2,000 0 100 0 APITA BUNSIRI 3-05-2017
FRESH PRODUCE
Problem???
SolveLearn Understand
Plants+ Regulations
APITA BUNSIRI 3-05-2017
The requirement of markets and consumers
Proper postharvest management and operation
(choose suitable technology and plan appropriate production for fresh produce under the current financial
situation of producers)
maintain quality, extend shelf life and reduce losses of fresh produce
APITA BUNSIRI 3-05-2017
CASE STUDY
Straw mushroom sold in the supermarket was
deteriorated within 1 day at 5oC
6 Days : LDPE
Water soaking of straw mushroom occurred after storing at 15oC for 6 days
APITA BUNSIRI 3-05-2017
PROBLEM : JUICINESS / WATER SOAKINGHow can we solve this problem?
How can we solve this problem?What is the cause of this problem?
APITA BUNSIRI 3-05-2017
How can we solve this problem?
What is the cause of this problem?
APITA BUNSIRI 3-05-2017
COMPLAIN FROM OVERSEA CUSTOMER
APITA BUNSIRI 3-05-2017
How can we solve this problem?What is the cause of this problem?
CASE STUDYKaffir-Leaves Damage Picture
sent back from Moscow, RUSSIA
APITA BUNSIRI 3-05-2017
How can we solve this problem?What is the cause of this problem?
Problem : Fruit Rot
APITA BUNSIRI 3-05-2017
How can we solve this problem?
Colletotrichum gloeosporioides
Stem end rot
Lasiodiplodia theobromaeDothiorella dominicana
Ratiya Pongpisutha (2006)
MANGOAnthracnose
APITA BUNSIRI 3-05-2017
How can we solve this problem?
Juiciness and Disease
Problem
Disease : Cleaness
Juiciness :RipenessSanitization
RipeningCell strength
APITA BUNSIRI 3-05-2017
How can we solve this problem?
Problem : Rotting from Bacteria
DURIAN
APITA BUNSIRI 3-05-2017
How can we solve this problem?
POMELO PULP
APITA BUNSIRI 3-05-2017
Problem : off flavor within 1 day
How can we solve this problem?
From.. Seksun Samosornsuk
USING RAPID TECHNIGUE TO TELL THE MICROBIAL CONTAMINATION INSTEAD OF USING PLATE COUNT
APITA BUNSIRI 3-05-2017
10µl sample + 10xloading dye 2 µl 2% Agarose gel in 1xTAE tris-acetate run 100 vole 35 min.
Lane ท่ี
1: 100 bps DNA ladder (load 2 µL)2: Negative control3: Positive control (Salmonella
group.B 52603145)
4: Salmonella 108 CFU/ml 5: Salmonella 107 CFU/ml6: Salmonella 106 CFU/ml7: Salmonella 105 CFU/ml8: Salmonella 104 CFU/ml9: Salmonella 10³ CFU/ml
10: Salmonella 10²CFU/ml11: Salmonella 10¹CFU/ml12: Salmonella 100 CFU/ml
0 hr
24 hr
From.. Seksun SamosornsukAPITA BUNSIRI 10-03-2017APITA BUNSIRI 3-05-2017
Assoc. Prof. Dr. Worapatara Lakhanathinnawong (2014)
GREEN COLOR = VERY FRESH
YELLOW COLOR = SHOULD EAT IMMEDIATELY
RED COLOR = EXPIRE
APITA BUNSIRI 3-05-2017
H2CO3 H+ + H2CO3-
CO2 + H2O H2CO3
C6H12O6 + 6O2 6CO2 + 6H2O+ ENERGY
APITA BUNSIRI 3-05-2017
Metabolite : Alcohol (ethanol)Amine (thiramine)
+ Enzyme Color DyeSubstrate +
http://www.tistr-foodprocess.net/download/article/food_safety_issues_th.htm
MICROBIAL INDICATOR
APITA BUNSIRI 3-05-2017
AOX =alcohol oxidase
TMB =3,3’,5,5’-tetramthylbenzidine
HRP =Horseradish peroxidase
(2014)
APITA BUNSIRI 3-05-2017
To reduce postharvest losses of fresh produceExtend Storage Life / Shelf Life
Reduce garbage / wasteValue added
APITA BUNSIRI 3-05-2017
In conclusion this is Why we NEED to learn about
‘Postharvest Management For Extending Shelf Life Of Perishable Crops’?
Market and consumer requirement: Quality /Safety/ Health/ Environment
Increase income for the low standard produce: Defect /Size/ Color
Food Safety starts from the farm
Physical Damage, Physiological and Biochemical Changesprotect or delay by Good Handlings from farm to fork
Sanitization including modified atmosphere packagingunder suitable temperature and relative humidity
need for DISEASE control and Quality maintenance
However, investment depends on producers’ statusAPITA BUNSIRI 3-05-2017
CONTROLLED by REGULATIONS
HARVESTCURING
WASHING
SORTING / GRADING / SIZING
TRIMMINGPEST CONTROL
PACKAGING
STORAGE
PRECOOLING
RIPENING
TRANSPORTATION
MARKET PLACEPOST
HA
RVES
T H
AN
DLI
NG
SY
STEM
Therefore, every step from harvest, through packing and transportation, to the consumer can help to maintain that initial level of quality.
APITA BUNSIRI 3-05-2017
PRACTICAL EXERCISES
We will separate Trainees into 2 groups(12 or 13 persons/group)
We have 4 stations : 15 minutes / station
1. Postharvest handling of Kang Kong
2. Postharvest handling of Babycorn
3. Postharvest handling of Okra
4. Storage samples of some fruit and vegetables
After 15 minuts :The assistant in each group will take you to the next station.
APITA BUNSIRI 3-05-2017
THANKS
QUESTION?